Thai Style Ravioli Recipe
Ingredients
| 1 tablespoon + 1 teaspoon canola or vegetable oil | ||
| Coarsely chopped | 1 Cup (16 tbs) | |
| 1/4 cup coarsely shredded carrot | ||
| 12 shelled deveined cooked shrimp, cut into 1/4" pieces | ||
| Bean sprouts | 1/2 Cup (16 tbs), coarsely chopped | |
| Cilantro | 2 Tablespoon, finely chopped | |
| Scallions | 2 Tablespoon, finley chopped | |
| Water chestnuts | 3 Tablespoon, finely chopped | |
| Grated ginger | 1/2 Teaspoon | |
| 1 teaspoon low-sodium soy sauce | ||
| Cornstarch | 1 Teaspoon | |
| 20 wonton skins (3" squares) | ||
| Sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| Duck sauce | 3 Tablespoon | |
| Rice wine vinegar | 1 Tablespoon | |
Directions
1. In large nonstick skillet, heat oil; add bok choy and carrot. Cook over medium-high heat, stirring constantly, until cabbage is wilted and bright green, about 2 minutes. Add shrimp, bean sprouts, 2 tablespoons of the cilantro, the scallions, water chestnuts and ginger; cook, stirring, 1 minute longer. Add soy sauce and cornstarch; mix thoroughly. Let cool slightly.
2. Arrange 10 wonton skins on work surface. Spoon equal amounts (about 1 tablespoon) of the cabbage mixture in center of each skin. Moisten edges of skins with water; place remaining 10 skins over filling. Using tines of fork, press edges firmly to seal.
3. In same skillet, bring broth to a boil. Place ravioli in broth; reduce heat to low and simmer, covered, 5 minutes.
4. Meanwhile, in small bowl, combine duck sauce, rice wine vinegar and the remaining 1 teaspoon cilantro. Spoon ravioli and any remaining broth into shallow serving bowl; serve with sauce.
2. Arrange 10 wonton skins on work surface. Spoon equal amounts (about 1 tablespoon) of the cabbage mixture in center of each skin. Moisten edges of skins with water; place remaining 10 skins over filling. Using tines of fork, press edges firmly to seal.
3. In same skillet, bring broth to a boil. Place ravioli in broth; reduce heat to low and simmer, covered, 5 minutes.
4. Meanwhile, in small bowl, combine duck sauce, rice wine vinegar and the remaining 1 teaspoon cilantro. Spoon ravioli and any remaining broth into shallow serving bowl; serve with sauce.
Chef
